Cast Iron Crusted Gold Cowboy Steak with Crispy Shallot and Garlic Herb Butter

Directions

1. If time allows, season the Cowboy Steak on all sides with kosher salt. Place on a rack over a rimmed baking sheet and refrigerate uncovered overnight or up to 24 hours. Otherwise, season the steak on all sides with kosher salt and let sit at room temperature for 45 minutes.

2. Preheat the oven or smoker to 225°F. If using the oven, you will need a rack over a rimmed baking sheet.

3. Place the steak with the baking sheet on a rack in the center of the oven, or place the steak directly on the grill grates of the smoker. Cook until the internal temperature reaches 110°F, this should take about 1 hour but will vary based on shape and size of the steak.

4. While the steak cooks, make the crispy shallot and garlic herb butter; Line a plate with a paper towel. In a cast iron skillet over medium heat, add 2 tablespoons of oil and the garlic. Fry the garlic for 1 to 2 minutes until light golden brown, then remove with a slotted spoon. Add the shallots and cook for 5 to 6 minutes until golden brown and crispy, stirring frequently, and adding additional oil as needed to cook. Remove the shallots using a slotted spoon, and then add the thyme and dill. Cook until crispy, about 1 minute, then remove using a slotted spoon. Leave the seasoned oil in the pan for searing the steak.

5. Place the softened butter in a bowl or serving dish, and top with the shallots, garlic, crispy herbs, zest of ½ lemon, and flaky salt.

6. Remove the steak from the oven or smoker. Reheat the cast iron pan over medium heat, then add the steak. Sear on all sides, cooking until the internal temperature reaches 130°F or desired doneness. Cut the lemon in half, or quarters, and sear for 1 to 2 minutes, cut side down in the pan. Remove the steak and lemons from the heat.

7. Top the steak with some of the butter, and let rest for 5 to10 minutes before slicing and serving with additional butter and lemons, as desired. Enjoy!